Salade Lyonnaisey

A variation on the traditional French frisée salad.

Frittata Lorraine

The classic quiche Lorraine— with lardons, onions, and Swiss cheese— loses its crust and becomes a frittata.

Roasted Chicken Broth with Scallops and Chives

An elegant first course for when you want to impress.

Bourbon-Marinated Flank Steak

Bourbon and Dijon mustard make for a tender, boozy flank steak.

Guacamole

Once you’ve made this version, you’ll never buy it from the store again.

Pernod-Marinated Fennel and Apple Tea Sandwiches

Fresh goat cheese adds a subtle tang and smooth creaminess.

Tandoori-Style Marinade

An easy, versatile marinade for chicken, lamb, and fish.

Michelada

A Mexican-style beer tail that’s somewhat akin in flavor to a Bloody Mary.

Molasses and Ginger–Glazed Carrots

Sweet and warming, and not mushy.

Asparagus with Sweet Onions, Garbanzo Beans, and Mint

A refreshing spring salad, in honor of asparagus season.

Wild Mushroom Risotto

Risotto is always a great starch to go with any main course or can be served by itself as an entrée.

Braised Red Cabbage with Bacon

A great side dish that can be made the day before and gets even better with time.

Watermelon Gazpacho

A twist on the classic cold soup, with watermelon in addition to tomatoes.

The Big CHOW

Two all-beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun.

Herbed Peas and Carrots

This classic side dish is so easy, there’s no reason not to make it yourself. And done right, it’s got loads more flavor than the prepackaged version from the store.